Mince Pie

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Working Method

Shortcrust Pastry

In a mixing bowl with a paddle attachment mix all ingredients into a homogenous dough. Laminate to 3mm then shape the dough to the required size and bake for 10 minutes at 160°C.

Filling

Fill each tartlet with 30 g of Mincemeat filling.

Cookie Crumble Topping

Mix all ingredients together until a crumble texture. Sprinkle 7 grams of crumble mix on top of each tart and bake for 10 minutes at 160°C.

The story behind the classic Mince Pie

Mince pies originated in the 13th century, brought to Europe by returning Crusaders. The original pies were savory, made with minced meat (often lamb), suet, fruits, and spices like cinnamon, cloves, and nutmeg—ingredients inspired by Middle Eastern cuisine. Over time, the meat content diminished. By the Victorian era, mince pies had become entirely sweet, made with dried fruits, suet, apples, and spices—what we now call "mincemeat." The pies became entenched with Christmas customs.

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